Meatloaf and potato gratin . The meatloaf is home made, same batter as the Swedish meatball recipe and the potato gratin is store bought, I haven't had that much success with making a lactose free potato gratin and this one has no weird stuff in it and is lactose free and not too expensive and it deliver. I'm happy.

we had a friend over who was bacherlorizing it with his wife out of town........served beef fajitas, sides (guac, salsa, ensalada, sour cream, tomatoes, onions, etc., and homemade pinto beans in the crock pot........dessert was cowboy cookies (chocolate chip with oatmeal) yummo!

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The only difference between a "cook" and a "Chef" is who cleans up the kitchen.

CakePoet, I love the fact that you wrap your meatloaf with bacon. My Mom always put it under the loaf (to prevent sticking to the pan) and on top, just because she could.

We had leftover BBQ pork sandwiches with leftover potato salad and some pickles from Batch Two. (It needs a little more fridge aging...) I had some slices of watermelon. The can of baked beans was a fresh one, along with a quart of fresh-drawn local beer. Himself likes hoppy ale, while I prefer a more malty brew, but we can agree on the local brewery's "Haus Bier".

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__________________"Cooking is the art of adjustment." ~~~Jacques Pépin

"A dream is a festival of lights within your mind."~~~Joan Walsh Anglund

I pounded the Chops then breaded and pan fried in small amount of canola oil.

I am very upset with Pepperidge Farms for taking the recipe grid off the bag of stuffing cubes. It used to have ingredient amounts for stuffed chops and fish listed on the back of the bag. That's gone and only has instructions for the whole bag. This resulted in my stuffing being wetter than we like. I estimated one pint of cubes to 1 cup chicken broth (4 servings). Next time I'll use 3/4 cup broth.
Though wet it was tasty just looked wet.